Ingredients
- 500g very fresh fish fillets, finely diced
- 1 Limes, juiced, and the zest of 1
- 0.25 medium Red Onion, thinly sliced
- 0.5 Red Capsicum, seeded and diced
- 3 Tbsp Coriander leaves, chopped
- 0.5 Mango (optional), thinly sliced
- 2 0.5 tsp flaky Sea Salt
- 1 ripe Avocado (optional)
Recipe also works with:
Method
- Slice the fresh fish into 1cm cubes. Place the fish in a large bowl and add the zest of one lime, and the juice of two. Gently mix the lime juice & zest through the fish.
- Add the remaining ingredients to the fish, apart from the avocado, and gently mix through.
- Lastly, cut the avocado in half, remove the stone and scoop the flesh from the skin. Cut each half of the avocado into small cubes. Gently fold through the fish mix.
- Cover the ceviche mix and place in the fridge for 30- 45 mins, to allow the acid from the lime to cure the fish as it marinates.
- When the ceviche is done marinating, serve as you like and enjoy.
Species used in this recipe
Blue moki Mãori Name: Mōki
Blue moki belong to the Latrididae family (moki and trumpeter).
Snapper Mãori Name: Tāmure
Snapper belong to the Sparidae family of seabreams and snappers. They are one of New Zealand's most popular and highly valued coastal fish species.